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کاربرد نانوامولسیون اسانس آویشنباغی و پونه همراه با پوشش کربوکسیمتیلسلولز بر عمر پسازبرداشت توتفرنگی | ||
مهندسی بیوسیستم ایران | ||
دوره 53، شماره 2، تیر 1401، صفحه 155-175 اصل مقاله (1.22 M) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2022.331674.665438 | ||
نویسندگان | ||
زهرا جوانمردی1؛ محمود کوشش صبا* 1؛ جهانشیر امینی2؛ هیمن نوربخش3 | ||
1گروه علوم و مهندسی باغبانی، دانشکده کشاورزی، دانشگاه کردستان، سنندج، ایران | ||
2گروه گیاهپزشکی، دانشکده کشاورزی، دانشگاه کردستان، سنندج، ایران | ||
3گروه علوم و مهندسی صنایع غذایی - دانشکده کشاورزی - دانشگاه کردستان | ||
چکیده | ||
چکیده: میوه توتفرنگی به عوامل قارچی عمر پس ازبرداشت حساس بوده و عمرکوتاهی دارد. از اینرو استفاده از روشهای ایمن همانند اسانسهای گیاهی و پوششهای خوراکی جهت کنترل پوسیدگی پس از برداشت امری ضروری میباشد. البته استفاده از اسانسها به دلیل محلولیت پایین در آب، فشار بخار بالا و ناپایداری فیزیکی و شیمیایی با محدودیتهایی همراه است. در این راستا، پس از استخراج اسانس آویشن باغی و پونه نانوامولسیون آنها به روش خود بخودی تهیه گردید و تأثیر آنها با پوشش کربوکسی متیل سلولز (CMC) به روش لایه به لایه روی برخی خصوصیات کیفی و ضایعات پس از برداشت میوه توتفرنگی طی دوره انباداری در روزهای صفر، 3، 6، 9 و 12 ارزیابی گردید. طبق نتایج، تیمارهای ترکیبی نانوامولسیون اسانس آویشن باغی و پونه به همراه پوشش CMC سبب کاهش رشد میکروبی میوه شدند. شاخص پوسیدگی نمونه شاهد در روز آخر 25 درصد مشاهده شد، در حالی که در تیمار نانوامولسیون حاوی اسانس پونه 5/0 درصد + CMC 5/0 درصد و نانوامولسیون اسانس آویشن 5/0 درصد + CMC 5/0 درصد، به ترتیب، 7/16 و 3/13 درصد بود. همچنین توتفرنگیهای پوششداده شده با نانوامولسیون اسانس به همراه پوشش CMC دارای درصد کاهش وزن کمتر و بافت سفتتری نسبت به توتفرنگیهای بدون پوششدهی (تیمار شاهد) بودند. از سوی دیگر نتایج نشان داد پوششدهی میوههای توتفرنگی سبب حفظ فعالیت ضداکسایشی و مواد جامد محلول نسبت به تیمار شاهد شد. بهطور کلی، تیمارهای موردنظر قابلیت بالایی در حفظ کیفیت و کاهش ضایعات پس از برداشت میوه توت فرنگی دارند. | ||
کلیدواژهها | ||
ضایعات پس از برداشت؛ نانوامولسیونسازی خودبخودی؛ لایه به لایه؛ آویشن باغی؛ پونه | ||
عنوان مقاله [English] | ||
Application of Nanoemulsions of Thyme and Peppermint Essential Oils with Carboxymethyl Cellulose Coating on Postharvest Longevity of Strawberry | ||
نویسندگان [English] | ||
Zahra Javanmardi1؛ Mahmoud Koushesh Saba1؛ Jahanshir Amini2؛ Himan Nourbakhsh3 | ||
1Department of Horticultural Science, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran | ||
2Department of Plant Protection, Faculty of Agriculture, University of Kurdistan, Sanandaj, Iran | ||
3Department of food science and engineering, faculty of agriculture, university of Kurdistan | ||
چکیده [English] | ||
ABSTRACT: Strawberry (Fragaria ananassa) is susceptible to postharvest fungal agents. Therefore, the application of suitable methods such as essential oils (EOs) and edible coatings to control the fruit decay and maintain the quality of strawberry fruit during the postharvest period is necessary. However, the application of EOs is limited due to low water solubility, high vapor pressure and physical and chemical instability. In the current study, thyme (Thymus vulgaris L.) and peppermint (Mentha longifolia) EOs were extracted, and their nanoemulsion prepared by the spontaneous emulsification method. In the next step, layer-by-layer method was applied for coating of strawberries fruit surface with the prepared nanoemulsions and with carboxymethyl cellulose (CMC). The quality attributes and post-harvest wastes of fruits were evaluated during storage period at 0, 3, 6, 9 and 12 days. According to the results, the combination of EOs nanoemulsion with CMC decreased fruit microbial growth during the storage period. The decay index of the control sample, nanoemulsion of peppermint EO 0.5% + CMC 0.5%, and nanoemulsion of thyme EO 0.5% + CMC 0.5% were 25, 16.7, and 13.3%; respectively. Also, the samples coated with nanoemulsion of EOs with CMC had lower weight loss percentage as well as firmer texture than strawberries without coating (control treatment). On the other hand, antioxidant activity and soluble solid content of coated fruits were better retained than the control sample. In general, the treatments have a high potential to maintain fruit quality and decrease postharvest losses of strawberry fruit. | ||
کلیدواژهها [English] | ||
Postharvest loss, Spontaneous Nano emulsification, Layer-by-Layer, Thyme, Peppermint | ||
مراجع | ||
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